Friday, January 29, 2010

A note on intentions

It started with a tuna melt.

Not just any tuna melt, mind you, but one hell of a tuna melt. A tuna melt I made. And some advice from my wife, an avid blogger and equally avid consumer of my culinary wanderings.

"Why don't you start a blog about your food?" she asked between bites of tuna and provolone. "You could call it, 'She married well.'"

Funny, my wife. It's one of the reasons I love her. But the idea stuck, and so here it is.

If you choose to waste your time on the ramblings that will follow, you'll hear about what I cook, what I eat and how I feel about the whole thing. So go ahead and eat your heart out, Oklahoma.

Tuna Melts for Two:

2 packages/cans tuna fish, drained
4 thin slices smoked provolone
4 slices whole grain bread
olive oil
Tony Chachere's cajon seasoning
Williams Sonoma mediterranean drizzling oil*

1. mix tuna, a tablespoon of fancy-assed oil and a decent pinch of cajon seasoning
2. heat a dash of olive oil in a skillet until almost smoking
3. toss in two slices of bread and crisp on one side
4. flip the slices over and distribute tuna mix on crispy sides of bread (this prevents a soggy sandwich)
5. top tuna with provolone and slap on the other slice of bread
6. drizzle outsides of bread with a little of the fancy oil and cook the sandwich over medium-low heat until insides are hot and outsides are brown.

*Absent the fancy oil, which was a gift from my brother in law (thanks, Rob), you can use extra virgin olive oil mixed with some ground kalamata olives and a pinch of red pepper flakes.